If anyone can help me, you guys can! I have two Moosewood cookbooks - Mosewood Cooks at Home and Low Fat Moosewood favorites. I am embarressed to say I have NEVER used either. [img]http://www.cookinglight.com/bbs/redface.gif[/img]

You all gave so many great recommendations from the original Moosewood book that I thought you could help me with my two.

Where do I start? What are your favorites?

Thanks, I am going to pull them off my shelf now in anticipation!

[img]http://www.cookinglight.com/bbs/smile.gif[/img] Katy

04-24-2001, 06:17 PM

katygirl

Ok, first of all I am a computer teacher so I should know how to type. Second of all I always scold my students for not proof reading BEFORE they pass in their work . I guess I need to practice what I preach. Don't worry, there isn't a new cookbook out there called the "Moodewood" just silly me making a typo.

04-24-2001, 08:08 PM

makedah

I bought these two within the last month and they look great. May is my month to do more experimenting with them.

I've only followed one recipe to a "T" and that is [b]Mushroom and Smoked Cheese Pizza[/b] from Moosewood Cooks at Home. It was FABULOUS. I gave it an 8.5 out of 10. I did it on refrigerated pizza dough. I used smoked provolone and regular mozzerella. I made a note to myself to add more sage and use more scallions. Don't skimp on the smoked cheese or try to sub regular cheese. The smoked flavor really makes this dish.

I also tried to make [b]Black-Eyed Peas with Spinach[/b] from Cooks at Home, but I didn't cook my peas well enough before I added them. Had to throw the dish out. However, i did taste it a little and thought it was bland.

From Moosewood Low-Fat Favorites, I made broccoli flavored with the ingredients from [b]Japanese Sesame Spinach[/b]. The flavor was good, but I couldn't get my broccoli to cook soft enough. Sorry, but I don't like crunchy broccoli, unless it's raw as a crudite or in a salad.

04-24-2001, 09:40 PM

ewatkins

From the Cooks at Home- sweet potato quesadillas , and zucchini with lemon and basil-- I forget the formal name.

04-25-2001, 03:54 AM

valchemist

I have made and enjoyed several from the [b]moosewood low-fat favorites[/b]...

There is a recipe in CL's May 2001 issue for [b]Harira[/b] which contains lamb. The moosewood low-fat cookbook has a vegetarian version which is great.

As for the recipes I was not so fond of, the
[b]Pumpkin Custard, Sweet Sweet Potatoes,Sushi Rice Salad, Lentil Salad,[/b] and [b]Curried Rice Noodles[/b] were all pretty blah, and the [b]Jerk Tofu[/b] was so spicy I couldn't even eat it all. It had nice flavors, though. [img]http://www.cookinglight.com/bbs/smile.gif[/img]

I haven't tried nearly as many from [i]Moosewood Cooks at Home[/i], but here goes:

[b]Pasta Fresca
Broccoli-Tofu Stir Fry
Caribbean Fish in a Packet
French Fish in a Packet
Greek Scampi[/b]
Gosh, it's shameful that I've tried so few recipes from this book! Time to get to work....

You are all so great! I am going to print this out and put in in my Moosewood Cookbook. Emily ......my goodness, you are an inspiration!

Thanks so much

[img]http://www.cookinglight.com/bbs/smile.gif[/img] Katy

04-25-2001, 08:06 AM

gertdog

My two favorites from Cooks at Home:
Golden Cheddar Cheese Soup (not nearly as fat-filled as it sounds)... when I ask my SO for menu input, this is what he requests (except he calls it "that yellow soup").
Not Your Mother's Green Beans (great with the raspberry vinegar and pine nuts... I can't tell you how many times I have been asked for the recipe.

As for Low-Fat Favorites, I particularly like the Black Bean Chilaquile and a recipe in the pasta chapter that has a chickpea-feta-rosemary-tomato sauce (sorry, the real name eludes me at the moment!)

Good luck and let us know if you find any new favorites!

04-25-2001, 08:09 AM

traci june

If you like fish, there's a wonderful recipe for honey mustard baked catfish (or something like that) in the low fat favorites. It tastes divine with baked sweet potato fries!!

Saute the onions and garlic in the vegetable oil until the onions are translucent. Add the grated sweet potatoes, oregano, chili powder, cumin and cayenne, and cook, covered, for about 10 minutes, stirring frequently to prevent sticking. When the sweet potato is tender, add salt and pepper to taste and remove the filling from the heat. Spread one-eighth of the filling and 2 tablespoons of the cheese on each tortilla. Cook the filled tortillas by following the procedure for Simple Quesadillas: Fold the plain half of the tortilla over the filling. Place the quesadilla (as many as you're cooking or as many as will fit) in the heated skillet and cok each side for 2 or 3 minutes, until the cheese is melted and the filling is hot. Add more oil to the skillet if necessary, and cook the remaining quesadillas.
Serve immediately, topped with salsa and sour cream.

I have Moosewood Lowfat Favorites and haven't made much, but have loved each thing I've made.
[b]Lighter Lasagna[/b]--this is so good! I always freeze it in portions and take it for lunch. I love it.
[b]Tomato-Wine Sauce[/b], this goes with the lasagna--very good.
[b]Indian Sweet Potatoes[/b]--I am crazy about these. I substitute black beans for the peas and peppers (an idea from this BB) and they are great.
[b]Eggplant Parmesan[/b]--has gotten rave reviews from me and SO.

I'm planning to make more from this great book in the future and will definitely take everyone's advice on good recipes to try. Thanks to all! [img]http://www.cookinglight.com/bbs/smile.gif[/img]

04-25-2001, 05:26 PM

LGBurns

I should print out this thread since I have both these books and haven't tried most of these. Here are my favorites I can think of off the top of my head:

[i]Cooks at Home[/i]
[b]Gingered Greens and Tofu[/b] (be sure to cut down on the fat when you're making it)

[i]Lowfat Favorites[/i]
[b]Swiss Chard Rolls Two Ways[/b] (I've actually only tried the one with the cheese filling)
[b]Bulgur Rice Pilaf[/b] (had this with the above and thought they were great together)

I know there's more but that's all I can think of right now.

04-25-2001, 05:33 PM

kima

Here is another thread you might find interesting:http://www.cookinglight.com/bbs/F
orum1/HTML/004053.html

Yipee that is the first time I have done this for real!! [img]http://www.cookinglight.com/bbs/smile.gif[/img] [img]http://www.cookinglight.com/bbs/smile.gif[/img]

04-25-2001, 05:53 PM

kwormann

Thanks for the recipe Em....you should know I would use whole wheat [img]http://www.cookinglight.com/bbs/tongue.gif[/img]

Kim

04-25-2001, 11:43 PM

valeriek

I don't remember the exact name of the recipe, but it is in the Moosewood Cooks at Home book. I think it is Greek Rice Pilaf. It has rice (obviosly), feta, fresh mint, peas, onions and other things (I'm making myself so clear today, aren't I?). This is an excellent rice dish! I'll check when I get home and let you know the exact name of the recipe tomorrow.

04-26-2001, 03:38 AM

valchemist

kima -

the reason your link didn't turn into a "hot link" (i.e. a link you can click on to take you to another place) is that you need a space between the "interesting:" and the "http"

The link will still work for us if we cut and paste it into the address window in the browser. Or if you are reading this, you can try editing your message.

Val

[This message has been edited by valchemist (edited 04-26-2001).]

04-26-2001, 07:15 AM

LGBurns

Okay, now that I'm home here are some more suggestions:
[i]Cooks At Home[/i]
[b]Coconut Basmati Rice[/b] (I use light coconut milk)
[b]Red Gold Black and Green Chili[/b]

[i]Lowfat Favorites[/i]
[b]Sweet Potato and Black Bean Burritos[/b] (how could I forget!)
[b]Fragrant Jasmine Rice[/b] (This is fantastic with the [b]Malaysian Lime Coconut Swordfish[/b] from July 2000 CL)
[b]Mushroom Polenta Pie[/b] (this is sooooo delicious-very satisfying--it recommends serving it with the Tomato Wine Sauce but I served it with jarred spaghetti sauce and it was delicious)
[b]Roasted Asparagus[/b]
[b]Baked Beets and Shallots[/b]
[b]Chocolate Cocoa Cake[/b] with [b]Mocha Glaze[/b] (I made this for a friends birthday cake and everyone loved it--they couldn't believe it was lowfat)

04-26-2001, 07:18 AM

SusieO

[i]Moosewood Restaurant Cooks at Home[/i] is my most favorit-est cookbook! And the one I use the most! I don't have the book with me so I don't remember the exact names, but I especially love:
Gigondes
Spicy Peanut Dip
Chakchouka (sp?)
Spicy Corn Quesadillas
Mushroom and Smoked Cheese Pizza
Pad Thai
Caribbean Fish in a Packet
Sweet Potato Salad

I'm planning to make the [b]Eggplant Parmesan[/b] tonight -- Beth, I saw that you really enjoyed this; has anyone else tried it?

04-27-2001, 04:16 PM

browneye

I tried to post yesterday but the site was having a bad day, I guess...
Anyway, here are some of my favorites from Moosewood Low-fat

Black Bean Chilaquile: I second that nomination, it is yum. I do use lowfat sharp cheddar instead of Nonfat cheese, personal preference. Also, I add cumin and coriander spices to the mix. It is one of my family's favorite we probably eat this every other week or so. Great leftover, too.

Chili burgers: a very good vege burger.

Pasta with Eggplant: very delightful and yummy. Great leftover too. I could eat this all day.

Emilycat- I am curious, did you try the Eggplant Parmesan, and if so, did you like it?? I have had my eye on that one too.
Good eating [img]http://www.cookinglight.com/bbs/smile.gif[/img]

04-27-2001, 05:38 PM

emilycat

browneye,

Yes, I did make it! I meant to post a reveiw of it on this thread today, actually -- I thought it was awesome; I ate some of the leftovers for lunch today. [img]http://www.cookinglight.com/bbs/smile.gif[/img]

I did make some changes, though. I didn't use the tomato sauce in the book; I just sort of made up my own using Muir Glen's whole tomatoes, several dried herbs and sherry. Also, my bread crumbs (which I made from slices of this Tuscan whole wheat sage bread I'd made) weren't fine at all, so I had to just kind of top the eggplant with them instead of coating them. I used 2% cottage cheese in place of the ricotta, and I used about 1/3 cup of Montegrappa instead of 1 cup of mozzarella (I halved the recipe). Also, I added a bunch of Swiss Chard.

Hm. To paraphrase Phoebe, did I even make this recipe??

Anyway, the results were delicious! I loved it. Another winner from Moosewood! [img]http://www.cookinglight.com/bbs/biggrin.gif[/img]

[This message has been edited by emilycat (edited 04-27-2001).]

04-28-2001, 02:01 PM

browneye

Yeah, you sorta did and sorta didn't make the recipe. [img]http://www.cookinglight.com/bbs/smile.gif[/img]

I do the same thing, improvise all the time..

We have a great little Italian Market that sells some really yummy cheeses, I usually use some unique ones to do these kinds of dishes, and I never used to use Ricotta until I tasted their fresh Ricotta, now I'm a believer!!
Anyway, Emilycat thanks for the review. I love the Moosewood books and will move this one up on my waiting list of "gotta makes".
Ciao'

04-28-2001, 02:19 PM

crlykat

emilycat,
Would you please post the recipe for Mexican Pasta Salad?
I am looking for side dishes to bring to a Cinco de Mayo/fajita potluck next weekend.
Thank you so much!
Kathy

04-28-2001, 02:46 PM

valchemist

Kathy,

I am not emilycat, but here it is. I haven't tried this one yet, but it looks really yummy!

Cook pasta for about 10 minutes, until al dente. Add the corn during the final two minutes of cooking. Drain pasta and corn, rinse with cold water, and set aside.

Meanwhile combine scallions, bell peppers, beans, tomatoes, olives, olive oil, lemon juice, cumin, cilantro, and black pepper in a large bowl. Mix in the pasta and corn and add salt to taste. If desired, top each serving with a tablespoon of cheddar cheese and a spoonful of salsa. Serve immediately or chill to serve later.

Serves 4 to 6

per 10 oz serving:
289 calories
4.7 g fat
4.1 g fiber

[This message has been edited by valchemist (edited 04-28-2001).]

04-28-2001, 03:02 PM

crlykat

This looks perfect! Thanks for posting!

04-28-2001, 03:40 PM

emilycat

Valerie, thanks so much! I wanted to post this right now, but I'm in a rush. So sweet to help me out [img]http://www.cookinglight.com/bbs/smile.gif[/img]

04-28-2001, 10:47 PM

teachtots

My entire family loves the recipe for corn chowder. This soup is quick and easy and has a little zing. Try it on a cold evening along with some bread for dipping

04-29-2001, 09:45 PM

makedah

Zucchini was 15 cents apiece at a local store this week, so this weekend, I made [b]Broiled Zucchini with Herbs[/b] TWICE. The first time, I forgot the garlic and parsley, doh! Both variations were good -- the first was more tangy.

I made the [b]Spinach Avocado Salad[/b] yesterday and it was FANTASTIC. I added some crisp bacon to one serving. This is a fast, easy and impressive dish. It was even better the next day.

I also made [b]Jerk Tofu[/b] yesterday, but I didn't like it much. I just think I don't like tofu.